In only 30 minutes you can enjoy easy gluten-free fish tacos with robust blackened seasoning marinade, fresh honey lime slaw, and creamy, finger-licking taco sauce to drizzle over everything. Baked blackened fish tacos will help you get dinner on the table fast, plus provide a healthy, gluten-free dinner option the whole family will devour!
Gluten-free Baked & blackened fish tacos
Although I love fish tacos, this was a meal I had to live without for a very long time. Restaurant versions are usually fried in batter, and not safe for a gluten-free diet. Making my own gluten-free fish tacos seemed like it wouldn’t be worth the effort. For ease, I knew I wanted to bake the fish without breading, but didn’t want it to lack flavor.
The solution came in creating a spicy blackened marinade. To make these naturally gluten-free and dairy-free blackened fish tacos I combined a mixture of kitchen-staple spices to create a spicy seasoning with fresh lime juice and a little oil.
Place your favorite white fish, such as tilapia filets, mahi mahi, halibut, or cod in the marinade while the quick and tasty honey lime cabbage slaw is made. At this time you can also mix together the 2-ingredient pink taco sauce.
Once the blackened tilapia is ready, bake in the oven for 12 minutes. Serve on corn tortillas, soft gluten-free flour tortillas, as a fish taco bowl, over rice like this easy Mexican fish skillet, or as low carb taco salad (with optional almond flour tortillas)!
If you are looking for quick and easy gluten-free dinner ideas, this is one of my favorite options! Most of the ingredients are stocked and ready to go, so it’s an affordable meal, yet tastes restaurant-worthy. Furthermore, this gluten-free fish taco recipe ready to serve in 30 minutes!
Ingredient Notes
Making blackened fish tacos involves three components, but they can modified to work for you. If you prefer spicy fish tacos, increase the amount of cayenne pepper in the seasoning. You may also add some mayonnaise or yogurt to the slaw for a creamier consistency.
- White fish – I used tilapia filets because it’s readily available and affordable in my location. Any type of white fish works well, but a thicker fish will require a longer baking time. Fresh fish is best, but you may also use frozen and thaw before marinating.
- Homemade blackened seasoning – A combination of paprika, oregano, cumin, chili powder, garlic powder, and cayenne pepper. Increase the cayenne for more spice.
- Fresh lime juice – Used for the marinade and to flavor the coleslaw.
- Creamy taco sauce – A combination of sour cream and sriracha. This may also be modified for more or less spice.
- Coleslaw – I used bag coleslaw mix to keep the recipe quick and easy. The coleslaw topping has a vinegar-based dressing, but for a creamy version use this homemade gluten-free coleslaw dressing.
How to make blackened Gluten-free fish tacos
(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
- First pat the fish filets dry by placing it on a paper towel-lined plate and blotting the top with more towels. Set aside.
- In a large ziplock bag, combine the olive oil and blackened spices. Massage the bag to combine and then add the fish. Move around the fish in the bag so the seasoning coats the fish well. Set aside while the slaw is made.
- For the coleslaw dressing, in a small bowl whisk together the lime juice, olive oil, honey, vinegar, salt and pepper.
- In a large bowl combine the slaw and cilantro. Pour the slaw vinaigrette over the top and stir to combine. Set aside for the flavors to meld and soften the slaw while the fish cooks.
- Bake at 425ºF for 10-15 minutes, depending on the thickness of your fish. Meanwhile, mix together the sour cream and sriracha for the creamy taco sauce.
- When the fish is done, divide it on the corn tortillas, top with slaw, and drizzle with the taco sauce. More topping options are listed below.
Serving fish tacos
If you do not need a gluten-free recipe, blackened fish tacos may be served on flour tortillas. For a gluten-free dinner, serve on corn hard or soft shell tacos, over rice as a bowl, or on top of a salad. If you are looking for side dishes, find many recipes on this “What to Serve with Fish Tacos” post!
You may also offer more taco fillings, along with the slaw and creamy sauce. Some of my favorite options are sliced radishes, guacamole or sliced avocado, lettuce, red onion, cilantro, grated cheese or crumbled Cojita, and mango salsa.
How to Warm Tortillas
Corn tortillas get a bad rap, but they are glorious when properly warmed up! My favorite method is to drizzle a dash of oil in a non-stick skillet and warm on both sides to lightly fry. I use this method to make easy gluten-free enchilada casserole so they don’t break.
Try “charred” tortillas as another option. Turn on a gas stove burner and place the tortilla directly on the grate for about 20 seconds per side, using tongs to flip.
Every taco night I use this cheap kitchen must-have! A tortilla pouch is great for warming shells in the microwave or keeping already-warmed tortillas hot during dinner!
Make-Ahead Tips
The slaw, taco sauce, and fish seasoning marinade may all be prepared ahead of time. However, I advise not letting the fish sit in the marinade more than 30 minutes because the lime’s acidity will start to “cook” the fish and break it down.
When ready to serve, combine the fish with the marinade and let it sit for 15-20 minutes while the oven preheats. Bake and serve with prepped toppings.
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30 Mins Gluten-Free Blackened Fish Tacos (Baked)
Listen to Recipe Audio
Equipment Needed
Ingredients
Blackened Fish
- 1 pound tilapia or other white fish
- 2 tablespoons olive oil
- 1 lime juiced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Honey Lime Slaw
- 1 lime juiced
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 14 ounce bag coleslaw (or 1 small head red cabbage, thinly sliced)
- ½ cup cilantro roughly chopped
Creamy Taco Sauce
- ¾ cup sour cream
- 1-3 teaspoons sriracha sauce depending on spice level
- For serving: 8-12 gluten-free corn tortillas warmed
- Optional toppings: cotija cheese, jalapenos, cilantro, avocado
Instructions
- Preheat oven to 425°F. Spray a baking sheet with non-stick cooking spray or line with parchment paper. Set aside.
- Pat the fish dry by placing on a paper towel-lined plate and blotting the top with more towels. Set aside.
- In a large ziplock bag, combine the olive oil, lime juice, and remaining seasonings. Massage the bag to combine and then add the fish. Move around the fish in the bag so the seasoning coats the fish all over. Set aside while the slaw is made.2 tablespoons olive oil,1 lime,1 teaspoon paprika,1 teaspoon dried oregano,1 teaspoon chili powder,½ teaspoon cumin,½ teaspoon garlic powder,½ teaspoon salt,¼ teaspoon cayenne pepper,1 pound tilapia
- In a small bowl whisk together the lime juice, olive oil, honey, vinegar, salt and pepper. Combine the slaw and cilantro in a large bowl. Pour the slaw dressing over the top and stir to combine. Set aside for the flavors to meld and soften the slaw while the fish bakes.1 lime,2 tablespoons honey,1 tablespoon apple cider vinegar,½ teaspoon salt,⅛ teaspoon pepper,14 ounce bag coleslaw,½ cup cilantro
- Lay the fish on the prepared baking pan and bake for 10-15 minutes, or until fish is opaque and flakes easily.
- While the fish is baking, stir together the sour cream and sriracha for the taco sauce. Once the fish is done, serve immediately on warmed tortillas with slaw and taco sauce.¾ cup sour cream,1-3 teaspoons sriracha sauce
Recipe Notes
Make-ahead Instructions:
The slaw, taco sauce, and fish seasoning marinade may all be prepared ahead of time. However, I advise not letting the fish sit in the marinade more than 30 minutes because the lime’s acidity will start to “cook” the fish and break it down.Nutrition
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Murry says
I’m new to the gluten free lifestyle and am not a big fan of cooking in general. I found this recipe while searching for something to make for dinner. I happened to have all the ingredients on hand and was able to make an awesome meal with barely any effort. No only was it quick and easy to make, it was delicious. I will definately be making this again.
Melissa Erdelac says
Thanks for this, Murry! I’m so glad to hear it was a big hit!
Best,
Melissa
Indianfoods says
Hai, Thanks for sharing this recipe so good. Thank you.
Melissa says
Glad to hear! Thanks for taking the time to let me know 🙂
Best,
Melissa